Salmonella Food Poisoning

Food-borne infections are common and constitute an important health and economic burden globally. Among the factors responsible for this burden are centralization and globalizations of food supply, increasing microbial resistances to antibiotic and growth of immunosuppressed subpopulations. Non-typhoidal Salmonella is one of the most reported causes of food-borne infections. Food products of animal origin (contaminated meat, poultry, eggs, and dairy products) are considered the most commonly identified source of Salmonella Infection. Eating undercooked eggs or meals prepared with uncooked eggs is a well-defined risk factor; in the last two decades, many salmonella outbreaks related to raw or undercooked egg consumption have been reported in deferent parts of the world. Salmonella bacteria are classified into different groups (B, C, D, and E); within each there are many serotypes. More than two thousands of Salmonella serotypes have been described and all of them are considered pathogenic. Amongst them; S. Enteritidis and S. Typhimurium are the most commonly reported.

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Last date updated on April, 2024